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German Hazelnut Combs

Change up your morning pastry with these nutty German hazelnut combs topped with a sweet glaze.


Servings: 6


  • 1 package puff pastry dough, thawed in the refrigerator
  • 1 cup unsalted hazelnuts, finely chopped
  • 1 cup unsalted almonds, finely chopped
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon dark rum
  • Pinch of salt
  • 1 egg, beaten
  • Egg wash (1 egg plus splash of water)
  • For the glaze:
  • 3/4 cup powdered sugar, sifted
  • 2 to 3 tablespoons almond milk
  • Dash of vanilla extract

Let's get Cooking...

  1. Preheat oven to 450 degrees. Lightly grease a baking sheet.
  2. In a medium bowl, combine chopped hazelnuts, almonds, both sugars, cinnamon, rum, salt and beaten egg to form the filling.
  3. Roll out the puff pastry sheet into a 12 by 12-inch square. Divide into 6 equal, smaller squares. Place a heaping scoop of filling (about 1/4 cup) into the bottom half each square, leaving a 1/2-inch border around the entire perimeter. Brush bottom half of the square with beaten egg, and fold top half over to cover and seal nut mixture. Using a knife or scissors, cut 1/2-inch slits about 1/2 inch apart along the newly formed seam.
  4. Place on prepared baking sheet. Make a half moon shape with the combs. Brush with more egg mixture, and bake for about 15 minutes or until golden brown and flaky.
  5. In a small bowl, combine glaze ingredients, and drizzle over cooled combs. Enjoy!